This is an exceptionally good dessert, getting rave reviews. It is inexpensive, makes about 15 servings, and can be made ahead of time. What more can you ask? Well, you could actually make it even easier by using 2 (8”) already made graham cracker piecrusts from the supermarket, if desired.

Refrigerate the evaporated milk overnight.

Make the dessert at least one day in advance to allow freezing time.

Refrigerate the electric mixer bowl and beaters before whipping the evaporated milk.

Crust Ingredients:

2 ½ cups graham cracker crumbs

6 T. granulated sugar

2/3 cup butter or margarine, melted

Filling Ingredients:

1 (13-oz.) can of cold evaporated milk

¾ cup granulated sugar

6 T. lemon juice

1 tsp. graham cracker crumbs for the final topping

Strawberry Drizzle Ingredients:

Since this part of the dessert needs to be made and served fresh, I have listed the ingredients here to only make enough “drizzle” for about 1/3 of the dessert. If serving the entire dessert at one time, the drizzle recipe should be doubled or tripled depending on how much “drizzle” you desire using as a topping.

10 whole strawberries; washed, hulled, and halved

2 tsp. granulated sugar

(sometimes I use another bowl of the same shape to press the crumbs or the old potato masher)

To Make the “Drizzle”:

Lightly puree the 2 ingredients in a small food processor and refrigerate until serving time.

To Make the Crust:

Preheat the oven to 350 degrees. In a large bowl, stir together the graham cracker crumbs and sugar from the crust ingredients to blend. Mix in the melted butter until all 3 ingredients are very well blended. Put the mixture into a 9” x 13” glass, baking dish. Firmly press the crumb mixture to cover the bottom and sides of the baking dish. Bake in the preheated oven for 8 minutes. Allow the baked crust to completely cool before adding the filling to the crust.

(My sous chef here is grandson, Gus, age 6 1/2 years old. He loved licking the filling off the beaters!)

To Make the Filling:

Using an electric mixer, whip the cold evaporated milk in the chilled bowl until very frothy. Then, slowly add the sugar followed by the lemon juice. Spoon the filling into the completely cooled crust and sprinkle with a small amount of graham cracker crumbs to garnish. Place the dish into the freezer until the dessert is set: then cover the dish with plastic wrap and freeze completely overnight. When ready to serve, cut the dessert into squares and top with the strawberry drizzle.

My Books

THE MAGNOLIA COLLECTION COOKBOOK

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weaves a tapestry of recipes for gracious entertaining. Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

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presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.